tag:blogger.com,1999:blog-2510397078587696302.post6466487144853101307..comments2024-03-28T05:57:22.673-07:00Comments on Cooking Finland: Rye bread -- RuispalatElizabethhttp://www.blogger.com/profile/07751345150459980798noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2510397078587696302.post-90060453119858962922020-12-30T17:21:38.148-08:002020-12-30T17:21:38.148-08:00I made with 50% bread flour, 50% whole rye flour (...I made with 50% bread flour, 50% whole rye flour (no bran), molasses and the 2 Tb salt (which was a bit too much - and I love salt). I let rise 40 mins, punched it down, and set it flat in the baking sheet. Sprinkled some caraway seeds on top, and covered with plastic wrap, let it rise again 30 mins, then baked at 450 for 30 mins. It came out much better than I expected. Given the "sour dough" comments above (which is true, by the way. Vaasan has a "mother yeast" that is 40+ years old!), nex time I am going to do an overnight rise (like the no-knead method), do a 2nd rise in the morning and bake. I was looking to BUY Ruispalat via Amazon, but no more! This bread is as good - if not better! :-)Tim Springhttps://www.blogger.com/profile/11146574852901063439noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-70825275695012077002016-01-03T08:17:29.988-08:002016-01-03T08:17:29.988-08:00Have a exchange student from Finland we are going ...Have a exchange student from Finland we are going to try making it today.Anonymoushttps://www.blogger.com/profile/14195756976664343473noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-46557610885137891942014-01-27T09:18:53.584-08:002014-01-27T09:18:53.584-08:00Markus is right about the sourdough starter. I am ...Markus is right about the sourdough starter. I am also working on a recreation of this, the most amazing of breads. I have found a trick. If you sift the rye flower you will extract the rye bran. this can then apply to the outside of the loaf. The relocation of bran from inside the bread to the outside makes for a nice surface texture and allows the bread to rise a little more. Win win and no additional ingredients needed.Mitihttps://www.blogger.com/profile/03718381758875842591noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-49594061285383652642013-07-31T21:03:50.733-07:002013-07-31T21:03:50.733-07:00I agree with Markus, you are missing the sour star...I agree with Markus, you are missing the sour starter.jeff_annahttps://www.blogger.com/profile/12034171309084471658noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-14920492482506256392012-11-11T02:04:19.389-08:002012-11-11T02:04:19.389-08:0072% rye, mostly flour,some malt. wheat flour, wate...72% rye, mostly flour,some malt. wheat flour, water , syrup, orange peel(zest),yeast,potato ,salt (1.2%) ,wheat gluten. Then google for a sourdough recipes, or check the wikipedia article on it. The idea is to get a lactic fermentation going on (like sauerkraut) to lower the ph of the dough to suitable levels for some enzymes to do their job. Anonymoushttps://www.blogger.com/profile/18150940839669157008noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-66350466682217169492012-11-09T09:30:56.648-08:002012-11-09T09:30:56.648-08:00umm. I think vaasan ruispalat is a sour rye bread,...umm. I think vaasan ruispalat is a sour rye bread, so to get it right you will probably want to use rye flour and sour it. Souring makes the chemistry of the rye flour change so that it is actually possible to make bread out of it. I would assume that ruispalat uses the same kind of rye bread dough as reikäleipä, but maybe with more oil and possibly other flours in addition to rye. So do some research on reikäleipä and the souring. Anonymoushttps://www.blogger.com/profile/18150940839669157008noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-9299881196971545502012-05-03T10:45:43.291-07:002012-05-03T10:45:43.291-07:00Hi How are you doing? I've been wondering if y...Hi How are you doing? I've been wondering if you've stopped writing on your blog or just taking a break?Shirleyhttps://www.blogger.com/profile/16644227779193317549noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-10630969985532613102011-12-10T18:38:41.329-08:002011-12-10T18:38:41.329-08:00Hi Elizabeth - I found your blog about 6 months ag...Hi Elizabeth - I found your blog about 6 months ago and just adore it! I am an Australian with a Finnish heritage and fell in love with Finland when I discovered it last year.... Anyway I would love to know if you have perfected this bread yet? I have been looking for a proper Rye Bread recipe since I came back, but seems its so cheap to buy in Finland, and so difficult to make, there aren't any recipes out there... keep us up to date with your efforts! ErinBest Bitshttps://www.blogger.com/profile/13738279005085083295noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-71201915542325706992011-11-17T08:04:48.457-08:002011-11-17T08:04:48.457-08:00Thanks Paula! I've been enjoying your blog, t...Thanks Paula! I've been enjoying your blog, too!Elizabethhttps://www.blogger.com/profile/07751345150459980798noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-30288653050980106712011-10-24T01:58:02.928-07:002011-10-24T01:58:02.928-07:00I like your blog. Very interesting as I'm Finn...I like your blog. Very interesting as I'm Finnish myself. I'll add your blog on my list of blogs. :)<br /><br />Paula, www.koklaa.comPaulahttps://www.blogger.com/profile/17487129507115685706noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-56154681882265701072011-10-17T19:10:35.741-07:002011-10-17T19:10:35.741-07:00I actually thought of that earlier, too. The piec...I actually thought of that earlier, too. The pieces in cracked rye would be too big to make ruispalat--cracked rye has a 20 minute cooking time. If you ground it more, it would basically just be rye flour. Bread could be made out of it if you pre-cooked (or maybe soaked) it, but the water and gluten amounts would have to be adjusted. Cracked rye would be good for making a German Vollkornbrod, I'd like to try that sometime, too.Elizabethhttps://www.blogger.com/profile/07751345150459980798noreply@blogger.comtag:blogger.com,1999:blog-2510397078587696302.post-39115320260410340372011-10-17T12:25:56.071-07:002011-10-17T12:25:56.071-07:00Do you think "cracked rye" would be some...Do you think "cracked rye" would be somewhat more similar?<br /><br />http://www.vitacost.com/Bobs-Red-Mill-Organic-Cracked-Rye?csrc=GPF-039978003348&ci_src=14110944&ci_sku=039978003348Weslie Ohttps://www.blogger.com/profile/12152688007414681910noreply@blogger.com